Solution calorimetry: A novel perspective into the dissolution process of food powders

Food Research International

Volumn 40, Issue 10, 2007, Pages 1286-1298

  Marabi, Alejandro ^a,b   Mayor, Guy ^a   Raemy, Alois ^a   Bauwens, Isabelle ^a   Claude, Johanna ^a   Burbidge, Adam S ^a,c   Wallach, Rony ^b   Saguy, I Sam ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^c SWANSEA UNIVERSITY   (United Kingdom)

Author keywords

Dissolution kinetics; Enthalpy of dissolution; Food powder; Glass transition; Image analysis; Isothermal solution calorimetry; Maltodextrin; SEM; Skim milk powder; X ray powder diffraction

Indexed keywords

DISSOLUTION KINETICS; ENTHALPY OF DISSOLUTION; FOOD POWDER; MALTODEXTRIN; SKIM MILK POWDER;

CALORIMETERS; CRYSTALLIZATION; DISSOLUTION; MOISTURE; THERMODYNAMICS;

FOOD PRODUCTS;

EID: 35348945876     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.08.007     Document Type: Article

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